Vanilla Soy Ice Cream
Indulge in the creamy, dairy-free delight of Vanilla Soy Ice Cream, a perfect treat for vegans and anyone seeking a lighter dessert option! Made with a luscious blend of soy milk and soy creamer, this recipe delivers a smooth, velvety texture while being completely plant-based. Flavored with pure vanilla extract and sweetened to perfection, it offers a classic, timeless taste that's sure to satisfy your sweet tooth. A touch of cornstarch ensures the ideal consistency without the need for heavy cream, making it a wholesome alternative to traditional ice cream. With just 10 minutes of prep time and a simple churning process, this easy homemade recipe is a must-try for cooling off on warm days. Serve it plain for a minimalist dessert or dress it up with your favorite toppings and sauces for an indulgent twist! Perfect for showcasing keywords like "vegan vanilla ice cream," "dairy-free dessert," and "easy plant-based recipes," this frozen treat will surely become a go-to favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 480 ml Soy milk
- 240 ml Soy creamer
- 150 g Granulated sugar
- 2 tsp Vanilla extract
- 2 tbsp Cornstarch
- 3 tbsp Water
- 1 pinch Pinch of salt
Directions
Step 1
In a medium saucepan, combine the soy milk, soy creamer, granulated sugar, and a pinch of salt. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture is warm (but not boiling).
Step 2
In a small bowl, mix the cornstarch with water to create a smooth slurry. Add this slurry to the saucepan while stirring continuously.
Step 3
Continue cooking the mixture over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. The consistency should resemble heavy cream. Remove from heat.
Step 4
Stir in the vanilla extract and allow the mixture to cool to room temperature.
Step 5
Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight, ensuring it is well-chilled.
Step 6
Pour the chilled mixture into an ice cream maker and follow the manufacturer's instructions to churn it into ice cream. This typically takes about 20-25 minutes.
Step 7
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Step 8
Scoop and serve your homemade Vanilla Soy Ice Cream with your favorite toppings or enjoy it plain.
Nutrition Facts
| Serving size | (954.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1169.5 |
| Total Fat 34.7g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 0mg | 0% |
| Sodium 471.9mg | 0% |
| Total Carbohydrate 188.9g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 153.8g | |
| Protein 25.9g | 0% |
| Vitamin D 138.6IU | 0% |
| Calcium 584.2mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1140.4mg | 0% |
Source of Calories